Green Pozole With Chicken

For Tami Hardeman’s Running with Tweezers Super Souper Challenge Blog EventThis colorful and tasty soup has become a mainstay in my household as a warming winter dish- perfect as a main course for a casual meal or Sunday night dinner. Not only have I served it for an easy Christmas Eve dinner, but also as a dinner party meal with several appetizers added and a super rich dessert to finish. Ingredients9 cups water1 Turkish or 1/2 California bay leaf1 large white onion, halved lengthwise and thinly sliced6 garlic cloves, chopped2 1/2 teaspoons salt3 lb skinless boneless chicken thighs1/2 cup hulled (green) pumpkin seeds (not roasted; 2 1/4 oz)1 lb tomatillos, husked2 fresh jalapeño chiles, quartered (including seeds)3/4 cup chopped fresh cilantro1 teaspoon dried epazote or oregano (preferably Mexican), crumbled2 tablespoons vegetable oil2 (15-oz) cans white hominy, rinsed and drainedAccompaniments: diced radish; cubed avocado tossed with lime juice; shredded romaine; chopped white onion; lime wedges; dried oregano and chopped cherry tomatoesSpecial equipment: an electric coffee/spice grinderCook chicken:Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.Make sauce while chicken cools:Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments. In a pinch, I use 10 ounce cans tomatillos, drained and to add a bit of red for the holidays, try substituting 2 red jalapenos for the green ones. I also have toasted cumin seeds to garnish soup.Recipe adapted from Gourmet MagazineFebruary 2003 epicurious


1 Comment

  1. Anonymous
    February 14, 2009 / 11:58 pm

    very good but should use cabbage instead of lettuce. More traditional and doesn’t get soggy

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